I’ve been wanting to make these super simple peppermint truffles for a long time now. Several years ago I shared these dark chocolate with coconut truffles. I knew back then that I wanted to make a Peppermint version.
Those chocolate coconut truffles are one of my mom’s favorite candies. Here in Illinois we have a place called Fannie May (if you’re not familiar, it’s probably best that way, haha). But they make this Trinidad truffle that is so amazing. Those chocolate coconut truffles are a copycat version of that Fannie May treat.
But, some people are anti-coconut (Hi Michael, sweet hubby o’mine). Certain people would much rather enjoy peppermint truffles.
Making these treats is super easy, but I put together a little video to help you see the preparation in action!
A few quick tips:
- Use a good quality chocolate for this recipe. It’s the star of the show, so make it shine! I love using Ghirardelli Bittersweet Chocolate Morsels (60% cacoa)
- Heat your chocolate and heavy cream in a glass bowl in the microwave for one minute. Stir until smooth. If it’s still not smooth, heat in 15 minutes increments.
- Refrigerate the chocolate for about an hour.
- Once chilled, it should be soft (but not hard). Use a 1 Tbsp scoop to drop truffles onto a parchment paper lined baking sheet. FREEZE truffles for another hour.
- Use finger tips to shape frozen truffles into a ball. Then use a toothpick to dip truffle into melted chocolate. Again, USE GOOD CHOCOLATE. I love the bags of Ghirardelli Melting Wafers. Not only do they melt smooth, but they taste delicious too. Be sure to sprinkle your truffles immediately with crushed peppermint. Be generous, this is where the peppermint flavor comes into play!
Be sure to check out some of my other favorite truffle and candy recipes for the holiday season!
- 20 ounces ghirardelli bittersweet chocolate morsels, or other good quality dark chocolate (2 packages)
- 1 cup heavy whipping cream
- 6 ounces ghirardelli white chocolate melting wafers
- 6 ounces ghirardelli melting chocolate
- 6 peppermint candy canes, crushed
- In a glass bowl, combine chocolate morsels with heavy cream. Microwave for one minute. Stir until smooth. If not completely smooth, heat by 15 second increments, stirring between each interval.
- Once smooth, refrigerate for about one hour, until chocolate is slight firm (soft enough to scoop, not hardened).
- Scoop by 1 tablespoon onto a parchment paper lined baking sheet. Freeze for about an hour (or overnight).
- Melt white chocolate and chocolate wafers in separate bowls according to package directions.
- Using a toothpick, dip each truffle into the melted chocolate, tapping on the side of the bowl to remove excess chocolate. Drop onto the parchment paper lined baking sheet. Immediately add crushed peppermint and repeat until all truffles are dipped. Store in airtight container.
Cuisinart Stainless Steel Mixing Bowls
Le Creuset Revolution Spatula